Dr. James loves pesto but due to Dr. A’s nut allergy, they seldom are able to order it when
they go out to eat. This week, they decided to play around with a few ingredients. This recipe
is great for casserole or pasta.
Ingredients
• 4 cups of fresh kale (we used organic)
• 1/4 cup organic vegetable stock
• 1/4 cup heavy cream
• 1 teaspoon sea salt
• 1/4 cup cheddar cheese (grated)
• 1 clove garlic
• 1/2 shallot
• 1/3 cup hemp seeds
• 2 table spoons avocado oil
• 1/2 lemon (juiced)
• 1/2 tablespoon nutritional yeast
Prep Time- 10 minutes
Cook Time- 5 minutes
Total Time- 15 minutes
Directions
• Place kale and cheddar cheese ingredients in food processor (on pulse mode) for 45
seconds.
• Add the remaining ingredients and blend until mixture has a creamy pesto consistency (this
will not have the traditional dark green hue of pesto that most people are accustomed to due
to the ingredients.)
• Refrigerate for 30 minutes to allow to set before using.
Note: The picture included in this blog includes the weekly recipe with a casserole that includes:
cubed chicken, golden beets, baby carrots, fonio (from July 2nd weekly recipe), and 1/2 pound of
turkey ground meat which we baked for 30 minutes at 350.
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